Description

Fast Pan-Roasted Brussels Sprouts ♥ Recipe

December 6, 2009

Today's vegetable recipe: Brussels sprouts that reach the table in 20 minutes flat, with all the flavor of a long and slow roast in the oven. Weight Watchers 1 point and low-carb so an especially good vegetable choice during the calorie-heavy holidays.

Roasting vegetables is just so rewarding! For that hungry hour before supper, the low and slow heat coaxes out aromas and flavors, teasing us of what's to come.

The one downside? Speed. Or lack thereof. Slow Food is one thing. So is sloooooow food. But when you want dinner on the table, pronto? Roasting's not the smart choice.

But wait. Here are roasted Brussels sprouts that reach the table in 20 minutes snap. It takes two pots, one to parboil (that means to partially cook) the sprouts, another to pan-roast the sprouts. But these are delicious - way delicious, worth the wait, even if not required. Plus the two-step process has an advantage: they can be cooked, partway, ahead of time and then be finished at the last minute. This would make them a great choice for a special dinner. You could even 'gussy' them up a bit by cooking a little bacon first, then browning the sprouts in that rather butter.

RECIPE for FAST PAN-ROASTED BRUSSELS SPROUTS

Hands-on time: 15 minutes Time to table: 20 minutesServes 4

Water to cover plus an inch more, well salted (allow 1/2 tablespoon table salt for 4 cups of water) 1 pound fresh Brussels sprouts, trimmed and gnarly outer leaves removed, Xs cut into the cores with the tip of a knife

Bring the salted water to a boil. Drop the sprouts in, cover and let cook for 3 to 5 minutes until mostly cooked. Drain. (If cooking ahead, drop the sprouts into ice water for a brief moment to stop the cooking and drain again.) Cut the sprouts in half lengthwise.

In a large skillet, heat the butter and garlic until shimmery on MEDIUM heat and let cook for about 3 minutes until the garlic flavor is infused into the butter. Remove the garlic clove and discard and increase the heat to MEDIUM HIGH. Add the Brussels sprouts and stir to coat with fat. Cook the sprouts, turning only every so often for you want the flat edges to darken, taking on almost a little 'burn' and that won't happen when stirring often. (It takes patience to not stir often but you can do it!) When the edges are browned to the desired level, sprinkle with lemon juice. Season with additional salt (if needed) and pepper (if needed). Savor and enjoy!

I made these, and it was so fabulous, I ate up a half pound of sprouts in one sitting

...and then I paid for it with pain later! Silly cruciferous vegetables. But, I'll be making them again anyways.

seashell
on
March 02, 2010

Since my original comment I've made these pan-roasted sprouts almost every week. Here's the thing, though. I have taken to slow pan roasting them. Same amount of butter, lower heat and they carmelize oh so deliciously. My husband likes them really dark, and they truly get dark and crusty and yummy. I still add extra garlic. Give it a whirl!seashell

I had a pan roasted recipe from a friend - he didn't mention parboiling them first - I cut the sprouts in half and heated up a bit of olive oil, added garlic pasteand put the sprouts cut side down in the pan over medium heat for 1.5 to 2 min, added some Himalayan salt and voila! No par boiling out the nutritients, crunchy and oh so good

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